Cream Of Crab Soup
Categories: Soups, Appetizers, Fish/sea, Londontowne
Yield: 6 servings
1 lb Crabmeat
1/4 ts Celery salt
1 Chicken bouillion cube
1 c Boiling water
Dash pepper
1/4 c Chopped onion
1 qt Milk
1 c Butter
Chopped parsley
3 tb Flour
Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
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